This is a cow’s milk cheese from the Midi-Pyrenees, Auvergne and Languedoc-Roussillon regions of France. This cheese derives its name from a village on the plateau of Aubrac. It is said that a monastery-hospice that was established in the 12th century gave birth to this cheese. The semi-hard cheese has a firm body and a thick rind and is similar in taste to a high-end cheddar.
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